Simple Chocolate Cake RecipeAn easy, everyday chocolate cake which is delicious simply filled with chocolate buttercream.
Serves: 6-8
Ingredients
155 g / 4 oz plain chocolate, broken into squares
45ml / 3 tbsp milk
150 g / 5 oz / 2/3 cup unsalted butter or margarine, softened
150 g / 5 oz, scant 1 cup light muscovado sugar
3 eggs
200 g / 7 oz / 1¾ cup self-rising flour
15 ml / 1 tbsp cocoa powder
Icing sugar and cocoa powder, for dusting
For The Chocolate Butter Cream
75 g / 3 oz / 6 tbsp unsalted butter or margarine, softened
175 g / 6 oz / 1½ cups icing sugar
15 ml / 1 tbsp cocoa powder
2.5 ml / ½ tbsp vanilla essence
1. Preheat the oven to 180 C, 350 F, Gas 4. Grease two 18 cm / 7 in round sandwich cake tins and line the base of each with non-stick baking paper. Melt the chocolate with the milk in a heatproof bowl set over a pan of barely simmering water.
2. Cream the butter or margarine with the sugar until pale and fluffy. Add the eggs one at the time, beating well after each. Stir in the chocolate mixture until well combined.
3. Sift the flour and cocoa over the mixture and fold in with a metal spoon until evenly mixed. Scrape into the prepared tins, smooth level and bake for 35-40 minutes, or until well risen and firm. Turn out on wire racks to cool.
4. To make the chocolate butter cream, place all the ingredients in a large bowl. Beat well to a smooth, spreadable consistency.
5. Sandwich the cake layers together with the butter cream. Dust with a mixture of icing sugar and cocoa just before serving.
Ingredients
155 g / 4 oz plain chocolate, broken into squares
45ml / 3 tbsp milk
150 g / 5 oz / 2/3 cup unsalted butter or margarine, softened
150 g / 5 oz, scant 1 cup light muscovado sugar
3 eggs
200 g / 7 oz / 1¾ cup self-rising flour
15 ml / 1 tbsp cocoa powder
Icing sugar and cocoa powder, for dusting
For The Chocolate Butter Cream
75 g / 3 oz / 6 tbsp unsalted butter or margarine, softened
175 g / 6 oz / 1½ cups icing sugar
15 ml / 1 tbsp cocoa powder
2.5 ml / ½ tbsp vanilla essence
1. Preheat the oven to 180 C, 350 F, Gas 4. Grease two 18 cm / 7 in round sandwich cake tins and line the base of each with non-stick baking paper. Melt the chocolate with the milk in a heatproof bowl set over a pan of barely simmering water.
2. Cream the butter or margarine with the sugar until pale and fluffy. Add the eggs one at the time, beating well after each. Stir in the chocolate mixture until well combined.
3. Sift the flour and cocoa over the mixture and fold in with a metal spoon until evenly mixed. Scrape into the prepared tins, smooth level and bake for 35-40 minutes, or until well risen and firm. Turn out on wire racks to cool.
4. To make the chocolate butter cream, place all the ingredients in a large bowl. Beat well to a smooth, spreadable consistency.
5. Sandwich the cake layers together with the butter cream. Dust with a mixture of icing sugar and cocoa just before serving.
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